Sweet & Sticky Braai Chops with Fire-Baked Beer Bread

Eskort Sweet & Sticky Braai Chops with Fire-Baked Beer Bread

Prep Time


Cook Time


Total Time





  • 1 rack Eskort Loin Chops
  • 45 ml (3 T) olive oil
  • 45ml (3 T) coarse salt
  • 60 ml (¼ C) sweet chilli sauce
  • 30 ml (2 T) balsamic vinegar
  • 30 ml (2 T) honey
  • 5 ml (½ t) chilli flakes
  • 5 ml (½ t) cumin ground
  • 5 ml (½ t) black pepper
  • Beer Bread
  • 250 ml (1 C) bread flour
  • 250 ml (1 C) cake flour
  • 10 ml (2 t) baking powder
  • 330 ml (1 can) beer
  • Butter, cheese and jam, for serving
  • Allergens
  • This recipe contains alcohol and wheat (gluten).
  • Substitutions
  • Cake Flour (gluten): Use all purpose gluten-free flour.
  • Bread Flour (gluten): Use all purpose gluten-free flour.
  • Beer (alcohol): Use alcohol-free beer.


  • Start a fire and allow to burn until coals form.
  • Sweet & Sticky Braai Chops
  • Rub the chop rack with olive oil and season the rind with coarse salt.
  • Wrap the rack in two layers of foil and place directly on hot coals, rind side down.
  • Allow to cook for 10 minutes.
  • In a small bowl, combine sweet chilli sauce, balsamic vinegar, honey, chilli flakes, cumin and black pepper to create a marinade.
  • Remove the rack from the foil and place on a braai grid over hot coals.
  • Braai on the bone for 8 minutes, then turn the rack back onto the rind and glaze with marinade.
  • Braai for a further 5 minutes on each side until slightly charred and sticky.
  • Fire-Baked Braai Bread
  • Add all the ingredients into a large mixing bowl and mix until a dough forms.
  • Knead until smooth, then place in a greased bread tin.
  • Cover with four layers of foil and place between hot coals.
  • Place some coals on top of the foil to ensure even heat distribution.
  • Bake for 15 to 20 minutes, then remove from the coals.


Slice the chops and serve hot with a portion of warm, sliced bread and a side of butter, jam and cheese.


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